Dinner

Butternut, chickpea and kale coconut curry is for Dinner.

Butternut, chickpea and kale coconut curry takes 20 minutes to prepare.

Butternut, chickpea and kale coconut curry takes 30 minutes to cook.

Butternut, chickpea and kale coconut curry makes 6 servings.

The ingredients for Butternut, chickpea and kale coconut curry are:

400mL coconut milk
Water
3 tins (of 400g each) chickpeas - drained and rinsed
500g butternut squash, peeled, deseeded and diced
1 large bunch kale, destemmed, chopped and washed (about 8 cups after preparation)
1 onion, diced
2 cloves garlic, finely chopped
1 thumb-sized piece of ginger, peeled and minced
1 tsp turmeric
10 curry leaves
1 tsp fenugreek seeds
1 tsp brown mustard seeds

Here is how you make Butternut, chickpea and kale coconut curry:

1. Place 2/3 of the coconut milk, and all other ingredients except the chickpeas and mustard seeds into a large pot. Add enough water to come 2/3 of the way up the vegetables.2. Cook, partially covered, over a low heat until the butternut is tender. Stir occasionally and top the water up if it's getting too dry.3. Grind the mustard seeds with a mortar and pestle and mix into the remaining coconut milk. Add this, and the chickpeas, to the pot. Simmer very gently for 10 minutesServe with rice and indian pickles (eg mango chutney).Broccoli, spinach or silverbeet can be substituted for kale if you don't like it or can't get it.Serving Size: Makes six servings of about 2 cupsNumber of Servings: 6Recipe submitted by SparkPeople user PHRASER.

The nutritional information for Butternut, chickpea and kale coconut curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 395.7

• Total Fat: 14.4 g
• Cholesterol: 0.0 mg
• Sodium: 410.5 mg
• Total Carbs: 54.7 g
• Dietary Fiber: 19.7 g
• Protein: 15.2 g

Butternut, chickpea and kale coconut curry is Indian cuisine.

The dietary needs meet for Butternut, chickpea and kale coconut curry is Vegan